Potato Salad With Cipollini Onions Olives And Fennel Recipes

POTATO SALAD WITH CIPOLLINI ONIONS, OLIVES AND FENNEL

Steps:

• Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onion and red pepper flakes. Cook until onions are golden, about 7 minutes.
• Add stock, and season with salt and pepper. Bring to a simmer, cover and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cookin liquid.
• Combine reserved liquid, vinegar, 1/2 teaspoons salt, and pepper. Pour over warm potatoes and onions,. Stir in olives, and let cool completely.
• Add fennel and parsley and combine. Season with salt and pepper.

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

HERBY POTATO SALAD WITH SMASHED OLIVES

Steps:

• Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
• While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
• When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
• Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

POTATO SALAD WITH CIPOLLINI ONIONS, OLIVES, AND FENNEL

Steps:

• Heat a medium skillet over medium-high heat. Add oil and garlic, and cook for 2 minutes. Add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
• Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
• Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. Stir in olives, and let cool completely.
• Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.